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Tuesday, April 10, 2012

Waiter, there's a crab in my bivalve!

Last Crabday's shellback crab got me thinking (and hungry): how would a crab-stuffed clam taste? I'm just guessing, but I'd say AMAZING! And while I'm not about to head out and go digging for clams around here (call me Miss Cautious, but paralytic shellfish poisoning is pretty prevalent up here and kind of freaks me out), this recipe from Food Network caught my eye:

Wash, cook, and cool the sushi rice just like you would for sushi. You'll want about 2 cups cooked rice for the stuffing.

Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry for about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crab meat.

Divide the filling among 6 razor clam shells (I'm imagining that you'll actually have a total of 12 things since you can fill each half separately). Pour water/nori mixture into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.